This recipe for Papas Rellenas is a warm, comforting twist on the original. Nightshade, egg and gluten free, the picadillo gets sweet and savory with raisins, ginger and cilantro. Suitable for the AIP / Paleo / Whole30 diets.
Turn nonstick pan (see suggestion in post above) to medium heat. Fill large pot with salted water and set to boil.
While water and pan heat, peel and chop sweet potatoes. Chop onions, mince garlic.
Add sweet potatoes to boiling water and cook until fork tender, about 10 minutes. Drain and place in large bowl and mash. Add cassava flour, lard and sea salt, mixing well. Place mixture in fridge and leave until cooled, about 45 mins.
Add oil to hot pan, swirl to coat. Cook onion until softened and fragrant. Add garlic and spices and cook several minutes more. Brown ground beef. Finish by adding broth and apple cider vinegar and allow to simmer until liquid has cooked off, about 10 minutes longer.
Make your stuffed potatoes. Using your hands, shape dough and place a Tbsp or so of meat mixture inside. Wrap dough around meat, pressing into place. Continue until all dough has been used (you will likely have some leftover meat). Let balls sit in fridge for at least an hour to prepare for frying.
Heat your nonstick pan over medium heat. When hot, add about an inch's worth of avocado oil (roughly 1/4 cup).
Cook your potatoes in batches; don't overcrowd the pan. Serve immediately. Makes roughly 12-15 large papas rellenas. Enjoy!!
A reminder to use nonstick when frying stuffed sweet potatoes! See post above for the pan I'm currently using and loving.